Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 500 grams of thinly sliced seitan with 1 tablespoon of olive oil, 1 teaspoon of Lebanese seven-spice blend, 1/2 teaspoon of sumac, 1/2 teaspoon of black pepper, and a pinch of salt, mixing well to coat the seitan evenly.

2. 2

   In a small bowl, whisk together 1/4 cup of tahini, 1/4 cup of fresh lemon juice, 1/4 cup of water, and a pinch of salt until the sauce is smooth and creamy.

3. 3

   Heat 1 tablespoon of olive oil in a large wok or high-sided skillet over high heat until shimmering, then add the marinated seitan and stir-fry for 5-7 minutes until it is lightly browned and slightly crispy.

4. 4

   Remove the seitan from the wok and set it aside, then add 1 large thinly sliced red onion, 1 large julienned red bell pepper, and 1 large julienned green bell pepper to the hot wok, stir-frying for 3-4 minutes until they are tender-crisp.

5. 5

   Add 4 cloves of minced garlic and the remaining 1 tablespoon of Lebanese seven-spice blend to the vegetables in the wok, continuing to stir-fry for 1 minute until fragrant.

6. 6

   Return the cooked seitan to the wok with the vegetables, toss to combine, and stir in the prepared tahini sauce, ensuring everything is well coated.

7. 7

   Garnish the wok-tossed seitan and vegetables generously with 1/4 cup of fresh chopped parsley before serving immediately.